Advisors use their proprietary Food Safety Risk Governance standard as the benchmark for all advisory services. The Food Safety Risk Governance standard is based on the elements of the FDA Food Code for restaurant food safety, the FDA Preventative Controls for Human Food Manufacturing for supply chain food safety, and the foodservice industry’s best practices to achieve enterprise (corporate) level managerial control of food safety risk (developed in and for the foodservice industry).
The primary program elements of the Food Safety Risk Governance of food safety risk in an enterprise foodservice business (e.g., a restaurant chain) are based on the Risk Vetting of the menu to identify all of the hazards associated with the processes of food production at the supplier, distributor, and foodservice operations. This includes:
Foodservice operational associated hazards during the receiving, storing, preparing, and serving of the menu items in the restaurant facility
Supplier operational associated hazards during the processing of the source of approved ingredients and products (including packaging) used in the restaurant facilities
Distribution and logistics operational hazards in the transportation and warehousing of ingredients and products to be delivered to the restaurant facilities, including storage and delivery of products for off-premise sales from restaurants
The critical component of the Food Safety Risk Governance of food safety risk is in the execution of the controls for each probable hazard either by the supplier or during restaurant operations; with the confidence that each supplier and restaurant (at each facility) can demonstrate compliance to the execution of the controls. Finally, a corporate food safety management program that obtains Food Safety Risk Governance defines the food safety specifications for each ingredient and product produced by suppliers and warehoused/transported by logistics, defines the food safety management systems to be used in restaurant operations, and assures compliance across the enterprise; using gap assessments to identify gaps for continuous improvement.
The Food Safety Risk Governance standard (see below) has been developed with this point of view and with significant industry-leading thought leadership experience and inputs, including;
60+ years of corporate foodservice enterprise leadership by the Expert Advisors/Partners of Active Food Safety
Published industry standards used in the best-in-class foodservice enterprise businesses for:
Corporate food safety management program design and execution
Corporate supply chain food safety management design and execution
Restaurant food safety management systems (FSMS) design and execution including restaurant allergen risk management
Distribution and logistics operational hazards in the transportation and warehousing of ingredients and products to be delivered to the restaurant facilities, including storage and delivery of products for off-premise sales from restaurants
Food Safety Risk Governance begins with the Risk Vetting process to identify all the hazards, the contributing factors, and the controls specific to foodborne disease risk in food production across the enterprise. See how your enterprise measures up using this simulated Risk Vetting assessment of the contributing factors that may lead to foodborne disease outbreaks in your enterprise.
Simulated Risk Vetting
